21 April 2018 Tempeh

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Soy beans 500 ml were made into tempeh. The tempeh was allowed to ferment 36 hours at 31C and is perfect.A two inch slice a day is about adequate. The mycelium is active and permeates the cotton cloth and protruded though the sides of the container. The loaves keep in the refrigerator about a week or more.

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21 April 2018 Sourdough bread.

http://durgan.org/2018/April%202018/21%20April%202018%20Sourdough%20Bread/HTM/L 21 April 2018 Sourdough bread.
Sourdough bread bread from red fife home ground whole wheat. One loaf instead of two about 2 pounds. Allowed to rise for 12 hours and baked at 400F for one hour. Texture is reasonable. One loaf has a reasonable amount of nutrition and it is easy to make. I keep the starter brewing on top of the microwave and feed daily a bit of flour and water as required.

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13 April 2018 Sourdough Starter Bread

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Sourdough Starter Bread. Sourdough yeast from the air starter. It gets fed daily with whole wheat flour kept at room temperature. It is finally very active.Notice the CO2 bubbles. About two pounds is used to make two loves of sourdough bread. It is much a learning experience.


Baked ready to eat.
http://durgan.org/2018/April%202018/14%20April%202018%20Sourdough%20Bread/HTML/ 14 April 2018 Sourdough Bread

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6 April 2018 Kefir

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A person (erka) in Vancouver sent some dried kefir grains sprinkled with milk powder. I placed them in fresh milk and in two ferments of 24 hours each the grain growth was amazing. I now have them on the third ferment. In the same package there were some fresh grains in a plastic bag and they have not grown even after two ferments.

http://durgan.org/2018/April%202018/7%20April%202018%20Kefir/HTML/ 7 April 2018 Kefir
The Vancouver grains. The dried ones are now mature and will be used normally. The wet ones are coming to life they are fermenting again with fresh milk. It took about 60 hours to see some fermentation.
From this sample of one, it appears dried grains are best for shipping.

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4 April 2018 Garlic

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About a months supply of garlic was processed and kept in the freezer. To obtain maximum benefits of garlic it should be crushed and eaten raw. It is stored in an open container in the root cellar and keeps pristine for about 8 months. Processing is separate the cloves, cut the hard end off,remove the skin by using a tortilla press. Grind through a Champion juicer and mix the juice and the pith together. Place in cube sized pieces and place in a mold and freeze. Each cube is removed with a table knife and melted in a morning coffee. This is my method of ingesting raw garlic and seems to be acceptable.

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2 April 2018 Sardines

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Decided to add sardines to my diet. After experimenting for a time it was decided to choose whole Portuguese sardines in water. Cost was $1.79 per can at a local supermarket.

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22 March 2018 Sourdough Bread

http://durgan.org/2018/March%202018/22%20March%202018%20Sourdough%20Bread/HTML/ 22 March 2018 Sourdough Bread
Two one pound loaves of sourdough bread are being processed. It is now rising.The starter is kept in the refrigerator and fed home ground whole wheat flour periodically. I am not completely happy with the amount of rising but am working on it. The finished product is certainly filling.

Sourdough Bread baked. Two loaves
http://durgan.org/2018/March%202018/23%20March%202018%20Sourdough%20Bread/HTML/ 23 March 2018 Sourdough Bread

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22 March 2018 Corned Beef

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Recently corned beef has been added to the diet. It is processed in Brazil and is found to be more than acceptable. In usually ingested in a sandwich but there are many recipes on the internet.

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22 March 2018 Lentils

http://durgan.org/2018/March%202018/22%20March%202018%20Lentils/HTML// 22 March 2018 Lentils
Desiring some fresh food during the non growing months, after some trials lentils were chosen for sprouting. They are reliable sprouts, economic and readily available. I keep two batches going and utilize almost every day. They are blended with my various pressure canned juices as required. They readily sprout at room temperature so can be grown in most environments. Accompanying pictures depict processing and preparing for sprouting.

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16 March 2018 Tempeh

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Tempeh was made, fermented 24 hours at 31C. The three loaves were placed in a Dutch Oven at room temperature to ferment further( Approximately 30 hours) to produce black spores. From reading this makes the tempeh more mature and is generally how the Indonesians eat the material.

Fermented longer at room temperature to form spores. This is 36 hours total. Some spores the black parts are forming. It will be left longer fermenting.
http://durgan.org/2018/March%202018/17%20March%202018%20Tempeh/HTML/ 17 March 2017 Tempeh

This is 36 hours total. Some spores the black parts are forming. It will be left longer fermenting.

Fermented about 48 hours. Black spores are forming. Wrapped in plastic and placed in refrigerator to stop fermenting. If left longer more spores will form but this is probably adequate for my purpose. Meaning reasonably mature.
http://durgan.org/2018/March%202018/18%20March%202018%20Tempeh/HTML/ 18 March 2018 Tempeh

Another batch of Tempeh. Thirty hours fermentation
http://durgan.org/2018/March%202018/29%20March%202018%20Tempeh/HTML/ 29 March 2018 Tempeh

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